35-Minute Healthy Roasted Eggplant Parmesan

April 20, 2012

Yup. I’m posting a recipe. I know…you probably thought I quit cooking and baking for something more exciting.  Nope.  I have plenty more recipes up my apron…one at at time people. 😉

OK this 35-Minute Healthy Roasted Eggplant Parmesan has some great things going for it.  First and foremost, it’s cheap!  I got mine for 1 dollar!!! Plus all of the other ingredients I had on hand.  Also, notice I said 35-minute not 30-minute.  Hopefully I don’t lose people on that…30 minutes seems to be the max if you are advertising time.  Hmmm I just want to be honest. So cheap, quick and it’s delicious! 

Here’s what you need for this fabulous Italian dinner



1 Eggplant (sliced into 1/2 slices)

4 cloves of garlic

1 cup Whole Wheat Panko

1 egg

Salt, pepper, fresh basil or parsley

1/2 cup Ricotta or Mascarpone cheese

1/4 cup Parmesan cheese

1 cup Arrabiata Sauce (or other marinara sauce)


Preheat oven to 425.  Whisk egg in a bowl large enough to dip your eggplant slices in.  Combine breadcrumbs with salt, pepper and herbs of your choice.  For each garlic glove, cut in half and then cut into thirds leaving you with 6 pieces per clove.  Depending on the size of your eggplant, you should have around 10-12 slices.  Take your garlic pieces and insert about 2-3 pieces into each eggplant slice (it’s easy to secure the garlic in the divots where the seeds are).  After the garlic is nice and snug, dip your slices into the egg and then breadcrumbs. 

Place the slices on a baking sheet and throw in your preheated oven for 30 minutes.  Oh and set the time for 15 minutes because you will want to turn over the eggplant once for even browning. 🙂

With 10 minutes remaining, heat up your sauce and grate your parmesan.  Take a broil proof dish and put a layer of marinara on the bottom.  Remove eggplant and turn oven to broil.

With your eggplant now done roasting, you will make little eggplant stacks (cute for presentation).  Start with adding 3 slices onto the pan.  Next you will add about a teaspoon of ricotta or mascarpone cheese.  Cover with sauce (about 2 T.).  Repeat the layers (I would do 4 in each stack).  Top the last eggplant slice with sauce and 1/3 of the parmesan cheese.

Place the dish in the oven and broil until parmesan cheese is golden brown.  Serve immediately. 

Let me know if you take the 35 minutes to make this.  It’s worth it!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: